Vietnamese Pho

Ingredients

  • 2 onions, halved
  • 4 inches fresh ginger, halved lengthwise
  • 5 -6 lbs beef bones, preferably leg and knuckle
  • 1 lb beef, cut into large slices (chuck, brisket, or rump) (optional)
  • 6 quarts water
  • 1 cinnamon stick
  • 1 tablespoon coriander seed
  • + 13 more ingredients
    • 1 tablespoon fennel seed
    • 5 whole star anise
    • 1 cardamom pod
    • 6 whole cloves
    • 1 ½ tablespoons kosher salt (halve if using regular table salt)
    • ¼ cup fish sauce
    • 2 lbs rice noodles (dried or fresh)
    • ½ lb flank steak, sliced as thin as possible
    • 1 bunch fresh mint
    • 1 bunch fresh cilantro
    • 1 bunch fresh Thai basil
    • 2 limes, cut into wedges
    • 2 -3 chili peppers, sliced

1 Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes. 2...

View full recipe at SpringPad

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